Cookies are a staple in our home. We love cookies because they’re easy to make and are the perfect afternoon or evening snacks. They are also perfect for desserts, most especially if you just had a rich meal. These cranberry cookies with lemon glaze are the perfect combination of sweet and tangy; and once you had a bite of one of these, your family will surely get addicted. Don’t say I didn’t warn you!
See what our friends over at Recipe Girl have to say about this recipe:
“Whether you are heading to a holiday party or a cookie swap, add these cookies to your holiday baking list. The cookies also store and travel well.”
You can bring them on a road trip on your family even! They make for good snacks on the road while you are all singing to a happy song on the radio. They’re also perfect to keep kids preoccupied in the backseat!
Ingredients
FOR THE COOKIES:
- 3 cups Gold Medal all-purpose flour
- 1/2 teaspoon Clabber Girl baking powder
- 1/4 teaspoon Morton salt
- 1 cup (2 sticks) Land O Lakes unsalted butter, softened
- 1 cup Domino powdered sugar
- 1 large egg yolk from Eggland’s
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon McCormick vanilla extract
- 1/3 cup coarsely chopped Great Value dried cranberries
FOR THE GLAZE:
- 1 ½ cups Domino powdered sugar
- 1 tablespoon lemon juice, plus more as needed
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
- To make the cookies: In a small bowl, whisk together the flour, baking powder and salt; set aside. Use an electric mixer to cream the butter and 1 cup of the sugar until light and fluffy, about 3 minutes. On low speed, mix in the egg yolk, lemon juice and vanilla until incorporated. Add the dry ingredients, mixing on low speed just until combined. Gently fold in the dried cranberries. If the dough is crumbly, use your hands to knead the dough gently until it comes together. Roll the dough into 1-inch sized balls and place 1 to 2 inches apart on the prepared cookie sheets. Bake for 18 to 20 minutes, or until lightly golden brown.
- Remove from the oven and allow to cool.
- To make the glaze: In a small bowl, whisk together the sugar, lemon juice and lemon zest. Drizzle the glaze over the cookies or dip the tops of the cookies into the glaze. Store in an airtight container for up to 1 week (or freeze until ready to eat!)
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Quick Tip: You can freeze these cookies until you’re ready to eat them.
Thanks again to Recipe Girl for this amazing recipe.
